| Buckwheat Pancakes |
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- 1 1/2 cup flour
- 1/2 cup buckwheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups buttermilk
- 2 eggs -- lightly beaten
- 1/4 cup honey
- 1 tablespoon melted butter
- Vegetablet oil coat griddle
- 1/2 cup toasted sunflower seeds
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In a large mixing bowl, sift together flours, salt, baking soda and baking powder.
In another bowl, whisk together buttermilk, eggs, honey and butter.
Combine wet ingredients with dry and stir with wooden spoon combine. Batter will be slightly lumpy.
Brush hot griddle with oil, then pour 1/4 cup batter (more for larger pancakes), onto griddle, leaving 1 inch between pancakes.
Immediately sprinkle each pancake with 1 tablespoon sunflower seeds. Cook one side of the pancake until bubbles begin to break on surface and underside is brown. Flip pancakes and brown other side.
Serve with whipped butter and warm maple syrup.
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